‘Tis the season to cut up your surplus of homegrown zucchini and get to bakin’. Zucchini is a bountiful vegetable that typically returns high yields, but we don’t have to tell you that. You might even have pounds and pounds of peeled and grated zucchini stuffed away in your freezer! Well, thaw out a container (about 2 cups worth) and take a gander at this lovely late-summer, sweet zucchini bread recipe.

The way healthy version of the Victory Garden’s “Lynn’s Spicy Zucchini Bread”

Every summer I beg my mother to make this tasty zucchini bread. This ultra-moist bread is great at breakfast or paired with a spicy soup for dinner.

*Yes, not everyone is lucky enough to have a fridge that’s overflowing with this green vegetable. That’s okay! Head out to your favorite farmers market or health food store and buy fresh, locally grown, organic zucchini.

Still have a ton of zucchinis in your possession? Consider cooking up the rest for dinner. A myriad of recipes (zucchini falafels, for one) call for this summery squash.